Bacon, Peas and Mushrooms
★★★★★ 4.3 (13)
Ingredients
Mushroom Flatbread
Thyme Salt
Method
Mushroom Flatbread
- Combine the yoghurt, flour and 1 tsp salt in a bowl, mix until combined, adding water if needed to bring dough together
- Turn onto a lightly floured board and knead until smooth (it will take about 5 minutes)
- Wrap in plastic wrap and set aside to rest for 15 minutes or you can refrigerate for up to 24 hours
- Divide the dough into 10 pieces (each about 60g or 1/4 cup). Shape into balls and then roll out on baking paper until 15cm in diameter
- Top each with sliced mushrooms and use your palm to press into the dough, then roll over the dough to secure
- Layer the pieces of flatbread between sheets of baking paper until ready to cook
- Preheat a barbecue plate or frying pan on high until hot
- Brush both sides of dough with oil and cook, mushroom side-down first for about 1 minute, or until bubbled up and charred, then turn and cook for a further 45-60 seconds
Thyme Salt
- Combine salt and thyme. To serve, Brush warm bread lightly with oil and sprinkle with thyme salt
Tips & Hints:
- Serve topped with a dollop of labneh and a drizzle of extra virgin olive oil.
- Spread with smashed avocado, top with tomato and mixed lettuce.
- Serve with beef, lamb or pork skewers, dollop yoghurt and mixed salad leaves.
- Cut into pieces and serve with dips.
- Serve with Indian curry.
- Top with pulled Mexican pork, a dollop of chipotle mayonnaise and coleslaw.
Mushroom Flatbread
- Combine the yoghurt, flour and 1 tsp salt in a bowl, mix until combined, adding water if needed to bring dough together
- Turn onto a lightly floured board and knead until smooth (it will take about 5 minutes)
- Wrap in plastic wrap and set aside to rest for 15 minutes or you can refrigerate for up to 24 hours
- Divide the dough into 10 pieces (each about 60g or 1/4 cup). Shape into balls and then roll out on baking paper until 15cm in diameter
- Top each with sliced mushrooms and use your palm to press into the dough, then roll over the dough to secure
- Layer the pieces of flatbread between sheets of baking paper until ready to cook
- Preheat a barbecue plate or frying pan on high until hot
- Brush both sides of dough with oil and cook, mushroom side-down first for about 1 minute, or until bubbled up and charred, then turn and cook for a further 45-60 seconds
Thyme Salt
- Combine salt and thyme. To serve, Brush warm bread lightly with oil and sprinkle with thyme salt
Tips & Hints:
- Serve topped with a dollop of labneh and a drizzle of extra virgin olive oil.
- Spread with smashed avocado, top with tomato and mixed lettuce.
- Serve with beef, lamb or pork skewers, dollop yoghurt and mixed salad leaves.
- Cut into pieces and serve with dips.
- Serve with Indian curry.
- Top with pulled Mexican pork, a dollop of chipotle mayonnaise and coleslaw.
Community Experience
Feedback and Reviews
Real feedback from real users. Here’s what they have to say.
Leave a review
Leave a review →
Filter by
Sort by
Another Anonymous
mushroom bread - I tried this recipe but instead of using greek yogurt i used tzatziki and sour cream. Also instead of using mushrooms i used olives. i am writing this well letting the dough set so i better stop writing. i hope that this works. -Melina
Anonymous
mushroom recipes - Thank you for these two mushroom recipes will try these tomorrow and let you know. fantastic web site. Elizabeth
+ 14 star only ratings in addition to the reviews above
Follow Australian Mushrooms for more recipes
Get alerts for new recipes, articles and special promotions.
